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Categories:Viewed: 47 - Published at: 8 years ago
Ingredients
- 2 1/4 cups frozen hash browns (thawed)
- 1/4 cup chopped onion
- 1 egg
- 2 tablespoons flour
- 1 teaspoon dried dill weed
- 3/4 teaspoon salt
- 1 dash ground pepper
- 1/4 cup vegetable oil, divided
- 3/4 cup sour cream
Method
- Mix hashbrowns, onions, egg, flour, dill weed, salt and pepper in a medium bowl.
- Heat 2 Tbs oil in a non-stick skillet over medium heat.
- Drop 1/2 cup of potato mixture in hot skillet and flatten into a pancake shape with spatula.
- Cook 3 to 4 minutes or until golden brown,turn and cook 3 to 4 minutes or until golden brown on second side.
- Continue with remaining potato mixture.
- Serve pancakes with a dollop of sour cream.
